Raw Banana Paneer Kofta with Gravy

Raw banana paneer kofta with gravy is one dish that gets people guessing the ingredients. The soft moist delicious koftas make any meal special.  For more such recipes, subscribe & check out my channel :  https://goo.gl/XBwLLc

This recipe uses raw bananas, potatoes and paneer for the kofta balls. Gram flour is used as a binding agent. They taste good on their own. This I can tell from childhood memories of stealing them!

 The spices used in the kofta balls are used in the gravy. That maintains the harmony of the flavouring. I have made a tomato based gravy this time. You could make any gravy you want. Just remember to include the spices used in the balls for the gravy.

In order for the koftas to soak up the gravy, we must add enough water. It may appear to be a lot but trust me the koftas will soak it all up. So make sure to combine the koftas with the gravy only before serving the dish. Or else you might end up with a really dry dish.

Click the link below for the video recipe:

Raw Banana Paneer Kofta with Gravy          Makes 15 to 18 Koftas

Ingredients:

For the Koftas

Boiled Raw Bananas – 4

Boiled Potatoes – 2 medium

Paneer/ Cottage cheese – 100g

Chopped coriander leaves – 2 to 3 tblsp

Kasuri Methi/ dried fenugreek leaves – 1 ½ tblsp

Chopped green chilies – to taste

Coriander/Dhaniya pdr – 1 tsp

Cumin/Jeera pdr – 1 tsp

Garam masala pdr – ½ tsp

Chaat masala – 1 tsp

Dry roasted besan/gram flour – 2 to 3 tblsp

Salt – to taste

For the Gravy

Cumin/Jeera seeds – ½ tsp (for tempering)

Fresh tomato paste – 3 large tomatoes

Ginger garlic paste – 1 tsp

Turmeric/ Haldi pdr – ½ tsp

Coriander/Dhaniya pdr – 1 ½ tsp

Cumin/Jeera pdr – ¾ tsp

Chaat masala – ½ tsp

Sugar – 1 ½ to 2 tsp

Salt – to taste

Green chili – 1 to 2 slit

To sprinkle before adding the koftas

Kasuri methi – 1 tsp

Garam masala – ½ tsp

1.    Grate the bananas, potato and paneer. Add all the ingredients for the koftas into a large bowl.

2.    Mix them well to combine thoroughly. Form koftas either as balls or cylinders. Take a ball of the mix into your hand and flatten it out. Place a few kish mish or raisins in the centre and close it back to a ball. (The raisins are optional)

3.    Form koftas with the remaining mix. Try to keep them approximately the same size. If the mix feels wet, add in a tablespoon of besan to it. Roll the formed kofta balls in some dry flour and keep aside.

4.    Deep fry the balls in hot oil till golden brown. Drain on absorbent paper.

5.    Use 3 tblsp of the oil used to fry the koftas for the gravy. Add in the cumin seeds. Once they stop spluttering, add in the tomato paste followed by the ginger garlic paste. Cook briefly.

6.    Add in the dry spices and green chilli. Mix well and cook stirring continuously till the oil starts separating. Add in 3 cups of water. Bring to a boil. Sprinkle Kasuri Methi and garam masala. Add in all the koftas into the gravy. Lower the heat and cook for 2 to 3 mins till the gravy thickens slightly and the koftas soak up some of it.

7.    Serve hot with rice or roti or paratha. (You may garnish with chopped coriander leaves)

© Rinki’s Kitchen